Recipe: Potato, Onion & Goat Brie Cheese Pierogi
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time: 2 Hours
Cook Time: 30 Minutes
Makes: 16 Servings
Recipe: Potato, Onion & Goat Brie Cheese Pierogi
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time: 2 Hours
Cook Time: 30 Minutes
Makes: 16 Servings
Dough:
Filling:
Garnish:
5. When the dough is ready, roll it out on a nice clean surface like your cutting board and roll it out very thin like pasta. Take out a cookie cutter or a glass and cut out decent sized round circles. Set aside while you make your filling.
6. For the filling, get out your potatoes and add them to a large bowl with onion, goat brie cheese, garlic and onion powder and salt. (you can cook the onions beforehand, but I chose to leave them raw) Get out your potato masher and mash all the ingredients until smooth.
7. Next, assemble your perogis. You will want to start with one of your circles, and I like to roll them out just a little more to give it more room for filling. Add a little water to one side of the dough, add your filling and place both sides together pressing firmly until it is sealed.
8. Next you will boil a pot of water, add a little salt or oil to get it going. When it’s boiling, add in your perogis until they float to the top, then take each one out and let them sit on a plate until all are cooked. I usually throw in around 3 to 4 at a time to prevent them from sticking together.
9. When they are all ready, place a medium sized skillet on medium high heat with a little oil in the pan and fry each side of the perogies for about 5 minutes each, or until crispy and brown.
10. Add in your chopped vidalia onion last while the perogies cool off a bit and cook until sauteed.
11. Lastly, assemble your plate with a few perogis, sauteed onions, green onions, microgreens and salt to taste and enjoy!!!
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